This delicious breakfast egg recipe, comments, and photo was shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- Crusty sourdough rolls (as many as you need)
- 1 large egg (for each roll)
- Herbs of your choice, chopped (I used chives and parsley)
- Butter, softened (for spreading inside each roll and pay on top)
- Coarse salt or sea salt and freshly-ground black pepper
- Sweet paprika
- Parmesan cheese (Parmesan-Reggiano cheese), grated
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Preheat oven to 350 degrees F.
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Using a bread knife, slice a thin piece off of the top of each roll, lightly butter; set aside.
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Being very careful, pull small chunks of bread out of the center of each roll, until you have a space large enough for one (1) egg. NOTE: Pull out as much of the inside of the roll as you can without breaking through the crust.
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Using a brush, butter the inside of the rolls, sprinkle a little Parmesan cheese inside, and a then a pinch of chopped herbs.
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Crack an egg into each roll. Sprinkle with fresh herbs, a dash of paprika, and a pat of butter. Season with salt and pepper, and then sprinkle with Parmesan cheese.
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Place the rolls with the egg on a baking sheet lined with non-stick aluminum foil, and place into the oven. Bake until the eggs are set and roll is toasted about 25 minutes. At 20 minutes, place the set aside bread tops on the baking sheet and bake for 5 more minutes. Remove from oven. -
NOTE: The thicker the wall of teh rolls, the longer it will take for the heat to get to the center of the bread to cook the egg.
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Serve with fresh fruit and crispy bacon slices.
